**Ingredients you’ll need:**
– Assorted vegetables (e.g., bell peppers, broccoli, carrots, snap peas, mushrooms, etc.)
– Cooking oil (such as vegetable oil or sesame oil)
– Soy sauce, garlic, ginger, or other seasonings (optional)
**Instructions:**
1. **Prepare Your Vegetables:**
– Wash and chop your vegetables into uniform-sized pieces. This ensures even cooking.
2. **Preheat Your Wok or Pan:**
– Use a wok or a large, deep skillet for stir-frying. Heat it over high heat until it’s very hot.
3. **Add Oil:**
– Once your pan is hot, add a small amount of cooking oil. Swirl it around to coat the pan evenly.
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4. **Start Stir-Frying:**
– Add the vegetables that require the longest cooking time first (e.g., carrots, broccoli).
– Stir continuously to prevent sticking and ensure even cooking.
5. **Seasoning:**
– Add garlic, ginger, or other seasonings if desired. These can add flavor to your veggies.
6. **Add Quick-Cooking Veggies:**
– After a minute or two, add vegetables that cook quickly (e.g., bell peppers, snap peas).
– Continue to stir-fry for a few more minutes until they are crisp-tender. You want them to retain some crunch.
7. **Soy Sauce (Optional):**
– If you like, you can add a splash of soy sauce for extra flavor. Be mindful of the saltiness, as soy sauce can be salty.
8. **Serve Immediately:**
– As soon as your veggies are cooked to your liking, remove them from the heat and serve.
The key to successful stir-frying is high heat, constant stirring, and adding vegetables in the right order based on their cooking times. Boiling vegetables before stir-frying isn’t necessary and can lead to overcooking. Stir-frying retains the vegetables’ texture and flavor while preserving their nutritional value.
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